Thanksgiving coming up means I'm going to want to balance out the heaviest meal of the year with plenty of light meals. This fall-themed salad is the perfect meal in the days leading up to the holiday season. Plus it's a great healthy addition to your Thanksgiving spread if you make a large batch of it!
As I was shopping for the ingredients, I had intended on grabbing plain goat cheese. But then I noticed that there was a pumpkin spice goat cheese (of course, right?). Now, I'm not one who jumps on the pumpkin spice train. I don't care about pumpkin spice lattes or go insane for pumpkin pie. However, something about this goat cheese made me want to try it. The flavors in the end went really well with the squash and the vinaigrette - so if you can get pumpkin spice goat cheese, do it! Otherwise plain totally works, or you could even try it with cranberry cinnamon goat cheese. All of these flavors will still make for a fantastic fall salad!
The maple white wine vinaigrette is absolutely delicious, by the way. I might just need to make that year round with all sorts of salads. I hope you enjoy it as much as I do!
Prep Time: 5 minutes
Cook Time: n/a (unless roasting butternut squash, then about 30 minutes)
Servings: salad for 1
You Will Need:
- 1 bowlful mixed baby greens
- 1/3 cup diced roasted butternut squash, warmed
- 2 TBS goat cheese (pumpkin spice, plain, or cranberry cinnamon)
- 1 TBS raw shelled pumpkin seeds
- 1 TBS extra virgin olive oil
- 2 tsp white wine vinegar
- 2 tsp dark maple syrup
- 1/4 tsp garlic powder
- salt and pepper to taste
- Place the mixed baby greens in a small bowl. Sprinkle the warmed squash, goat cheese, and pumpkin seeds on top. (If roasting the butternut squash, cut into 1/2 inch pieces roast in a 350 degree oven for about 30 minutes, tossing halfway through).
- To make the vinaigrette, combine olive oil, white wine vinegar, maple syrup, garlic powder, and salt and pepper in a small dish and whisk to combine. Pour over the top of the salad. Enjoy!